Evaluation of soft winter wheat for soft-hard dough biscuit quality


KARADUMAN Y. , Akın A., Belen S., Sönmez A. C. , Dayıoğlu R., Bayramoğlu H. O.

Journal of Cereal Science, vol.102, 2021 (Journal Indexed in SCI Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 102
  • Publication Date: 2021
  • Doi Number: 10.1016/j.jcs.2021.103362
  • Title of Journal : Journal of Cereal Science
  • Keywords: Biscuit-making quality, Soft wheat products, Wheat improvement, Wheat technological quality

Abstract

© 2021 Elsevier LtdThis study basically evaluated biscuit quality performances in multiple locations and years of a recently registered soft wheat variety (reg. no. 3482), Karaduman, and a promising candidate wheat line (7). The variety, Karaduman, had good yield potential, physical and milling properties as well as low flour absorption (52.3% for Mixolab water absorption value, 53.0% for water-SRC, 75.2% for sucrose-SRC, and 68.1% for sodium carbonate-SRC). Moreover, Karaduman revealed very-weak gluten quality (19.4 ml for Zeleny sedimentation volume, 85.3% for lactic acid-SRC value, and 932 cm2, 16.6 GPU and 34.3 s for GlutoPeak aggregation energy, AM and PMT values). As for dough rheological properties, Mixolab C2 and stability values were found as 0.31 Nm and 3.3 min. The candidate line (7) had outstanding grain yield, excellent grain physical properties and break flour yield. The line had weak gluten quality so that Zeleny sedimentation volume was 27.5 ml, lactic acid-SRC was 100.6%, GlutoPeak aggregation energy, AM and PMT values were 814 cm2, 17.9 GPU, and 51.3 s, and Mixolab C2 and stability values were 0.34 Nm and 4.4 min. Besides, low flour absorption was obtained as 52.9% for Mixolab water absorption value, 52.8% for water-SRC, 79.0% for sucrose-SRC, and 72.9% for sodium carbonate-SRC.